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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Tender pork pieces are wrapped in soft tortillas and topped with a flavorful salsa. This simple dish from Fiona Seels and Jason Martinek of Pittsburgh, Pennsylvania has a refreshing hint of lime. Ingredients:
3/4 cup thawed limeade concentrate |
1 tablespoon olive oil |
2 teaspoons salt, divided |
1-1/2 teaspoons pepper, divided |
1 pound boneless pork loin, cut into thin strips |
2 cups chopped seeded plum tomatoes |
1 small green pepper, chopped |
1 small onion, chopped |
1/4 cup plus 1/3 cup minced fresh cilantro, divided |
1 jalapeno pepper, seeded and chopped |
1 tablespoon lime juice |
1/4 teaspoon garlic powder |
1 cup uncooked long grain rice |
2 cups (8 ounces) shredded monterey jack cheese |
6 flour tortillas (10 inches), warmed |
1 can (15 ounces) black beans, rinsed and drained |
Directions:
1. In a large resealable plastic bag, combine the limeade concentrate, oil, 1 teaspoon salt and 1/2 teaspoon pepper; add pork. Seal bag and turn to coat; refrigerate for at least 20 minutes.
2. For salsa, in a small bowl, combine the tomatoes, green pepper, onion, 1/4 cup cilantro, jalapeno, lime juice, garlic powder and remaining salt and pepper. Set aside.
3. Meanwhile, cook rice according to package directions. Stir in remaining cilantro; keep warm. Drain and discard marinade. In a large nonstick skillet, saute pork for 5-6 minutes or until no longer pink; drain.
4. Sprinkle 1/3 cup cheese off-center on each tortilla. Layer each with about 1/2 cup pork and 1/4 cup salsa; top with 1/2 cup rice mixture and 1/4 cup black beans. Fold sides and ends over filling. Serve with remaining salsa. Yield: 6 servings.
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